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Prep and chop onions, garlic and green onions. Set aside.
Crack 3 eggs into a small bowl and whisk evenly. Set aside.
In a small bowl combine water, oyster sauce, soy sauce, chicken bouillon, sugar, kosher salt, white pepper. Mix well and set aside.
Season shrimp with baking soda, cornstarch, salt, pepper, garlic powder, and water. Mix well and marinate for 20 mins.
In a wok, heat about 3-4 tbsp of oil and make sure wok is hot. Fry shrimp for 1-2 mins on each side, until a golden crust forms and shrimp is 80% cooked through. Remove shrimp.
Leave 1 tbsp of oil in wok and add shrimp back in with 1 ½ tsp soy sauce. Sauté until shrimp is cooked and slightly caramelized.
Add more oil to wok. Sauté onions and garlic together for 1 minute or just until fragrant. Add in eggs and scramble eggs until 80% cooked though (you want eggs to be a little runny still).
Immediately add rice. Use spatula to break up all rice kernels evenly so there are no clumps and cooking the eggs through. About 2 mins. Add extra cooking oil if it looks dry.
Pour in the sauce and evenly coat the rice.
Add peas and carrots along with sesame oil to finish with one last toss of everything together. Top with cooked shrimp and enjoy!